Aerated Foods-Reference-Cited by-同舟云学术

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Aerated Foods

Published:2016 Issue: Volume: Page:51-60
ISSN:
Container-title:Encyclopedia of Food and Health
language:
Short-container-title:

Author:

Campbell G.M.

Publisher

Elsevier

Reference14 articles.

1. The science of cooking;Barham,2001

2. Bread aeration and dough rheology: an introduction;Campbell,2012

3. Creation and characterisation of aerated food products;Campbell;Trends in Food Science and Technology,1999

4. Bubbles in food;Campbell,1999

5. Bubbles in food 2: novelty, health and luxury,2008

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The rheology of saltwater taffy;Physics of Fluids;2023-09-01

2. Impact of added food ingredients on foaming and texture of the whipped toppings: a chemometric analysis;European Food Research and Technology;2020-06-30

3. Texture and rheological evaluation of aerated confectionery;Ovidius University Annals of Chemistry;2020-01-01

4. Influence of interfacial elasticity on liquid entrainment in thin foam films;Physical Review Fluids;2018-11-06

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